Tomato Keeping Time

Every year I have green tomatoes to pick before the frost. I save them and have ripe fruit to eat in November! Ward Upham from K-State sent along simple instructions for this process. Take a minute to read and then get a shelf  ready! Scroll down to read the article.

Ready for storage photo by Paul Goebel

Ready for storage
photo by Paul Goebel

Last Tomatoes of the Season
Cold nights are increasing in frequency now that we are into October. If you have tomatoes, you may have some that are approaching maturity. Leave them on the vine until mature or until a frost is forecast. Tomatoes will ripen off the vine but must have reached a certain phase of maturity called the ‘mature green stage.’ Look for full-sized tomatoes with a white, star-shaped zone on the bottom end of the green fruit.
When harvesting fruit before a frost, separate tomatoes into three groups for storage: those that are mostly red, those that are just starting to turn, and those that are still green. Discard tomatoes with defects such as rots or breaks in the skin. Place the tomatoes on cardboard trays or cartons but use layers of newspaper to separate fruit if stacked. Occasionally a tomato may start to rot and leak juice. The newspaper will keep the juice from contacting nearby or underlying fruit. Store groups of tomatoes at as close to 55 degrees as possible until needed.

 

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